THE INHERITANCE OF A
CENTURIES-OLD TRADITION
Menorca is a unique island, a singular combination of a rich natural environment and the elements that give it life (climate, sun, salt, countryside and the tramontane wind, among others). These are the source of the perfect maturation, giving Mahón-Menorca cheeses their characteristic flavour.
For generation after generation, we have been selecting and maturing our cheeses following exactly the same techniques, processes and spaces that were used over a 100 years ago.
Today, the infinite aroma of our Cellar is the indelible essence of our history.
J. BOSCO TRIAY BARBER
MASTER AFFINEUR
The most personal touch from our Master Affineur
“A FAMILY FRIENDSHIP MARKED OUR LIVES”
“On the Binigaus Vell estate,” recalls our Master Affineur Bosco Triay, “we made artisanal cheese that the Quintana-Florit family then matured in their cellars, marketing them under the ‘Hijo de F. Quintana’ brand.”
“My curiosity about producing a good cheese led me to ripen a small number of cheeses as a hobby, which I then gave to family and friends to sample. Thus was born my passion for cheese affinage, which later led my family to acquire the ‘Hijo de F. Quintana’ company when the Quintana-Florit family could no longer continue the business.”
This was a huge commitment for the Triay Barber family – to continue producing the best Menorcan artisanal cheese: a very personal matter, which has now left its mark on more than 8 generations.
Deep roots. Cheese as a family matter
QUINTANA CHEESE, SINCE 1940
During the 1940s, the Florit Camps family from Alaior (Menorca) started a cheese-ripening business, together with the marketing of other products to cover the basic needs of the time.
In the 1960s, and after the incorporation of Mr Antonio Quintana Florit, son of Mr Francisco Quintana, as a partner in the company, the production and marketing of new products increased, with cheese ripening still being the main activity.
At the end of 2002, by agreement among the company members, and in the absence of family continuity, the business was transferred to the Triay Barber family, who had already demonstrated their vocation to preparing and maturing artisanal cheese over several generations.
A perfect chain of flavour.
OUR CHEESE PRODUCTION AND AFFINAGE
Raw materials
Our cheese is prepared using raw cow milk
Handling
The curd is packaged in a cotton fabric called “fogasser”, which is suspended by its four corners.
Moulding
The cheese is placed on a table, the liquid is removed and the curds are brought together by hand, shaping it and binding it with a piece of cord called a “lligam”.
Pressing
The piece is then placed in a press, where it remains for about eight hours.
When the cheese is removed from the press, an image known as a ‘mamella’ is visible in relief on the upper surface of the cheese as a result of the folds of fabric and the cord used for tying.
Brining
Then it is soaked in brine, a solution of water and salt, for approximately twelve hours.
Air drying
At the end of the production process, the cheese is transferred to our premises where it is air dried for three weeks, turning it every two days.
from 3 to 36 weeks of natural ripening in our CELLAR
The secret that makes us unique
THE PERFECT AFFINAGE
The sensitivity and wisdom of our Master Affineur help to create the perfect bouquet in each of our cheeses.
J. Bosco Triay Barber is a certified Master Craftsman in Cheese Making and Master Craftsman in Cheese Ripening/Affinage, registered in the Registry of Master Craftsmen at no. 874.
